5 c. chicken broth, or more
1 1/2 c. lentils sorted and rinsed
35 oz. can tomatoes, drained and chopped saving juice
1 lg. onion, chopped
1 lg. stalk celery, chopped
1/2 tsp. basil
1/2 tsp. thyme
1/2 c. minced parsley
Salt if desired
3 c. water or more
1 c. long grain brown rice
3 carrots cut up
1 tbsp. minced garlic
1/2 tsp. oregano
1 bay leaf
2 tbsp. cider vinegar
Pepper to taste

In a large heavy saucepan or dutch oven, combine broth, water lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring the soup to a boil. Reduce the heat, cover the pan and simmer the soup, stirring occasionally for 45 to 55 minutes or until lentils and rice are tender. Remove and discard bay leaf. Stir in the parsley, vinegar, salt and pepper. If necessary thin the soup with additional hot broth or water.